As requested. I'm a little sick of it, by now, having made it a dozen
different ways over the last week. Still not quite as perfect as the
local thai restaurant, but quite tasty. Both are major tweakings of
recipes I got the net, but I left out the extra oil and added more
peanut butter. The first one is thicker and dark.
Keep in mind I used the "stir" kind of peanut butter (aka Natural Style)
and it had **no** sugar added.
Peanutbutter salad dressing I prefered for fruity salads (lettuce with
chunks of apple, walnut, orange, banana, celery, avocado, etc).
3 T peanutbutter
1/2-1 teas grated ginger (the larger amount if you want to know ginger
is in it)
1 T fresh lime juice
2 or less T rice vinegar
2 T brown sugar
1/4 t Asian chili sauce
salt or soysauce to taste.
Whip
Lighter, thinner dressing I use on mesclun:
3 T rice vinegar
1/2 cup apple juice concentrate
3+ T peanut butter (adjust for thickness)
scant one inch ginger grated
cayenne or minced fresh chili or chili sauce to taste
salt
Whip
This one will have to be restirred if it sits for a bit. It is also
interesting over chilled greens when it is luke warm.
If I improve the above, I'll post. The recipe using the apple juice
concentrate said you could use white grape concentrate, too. I'll try
that next. White grape-peach (what I had on hand) was too peachy.
blacksalt